Streusel Rhubarb Dessert

1 cup all-purpose flour
1/3 cup confectioners' sugar
1/3 cup cold butter
Filling:
1-1/4 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 eggs, lightly beaten
3 cups chopped fresh or frozen rhubarb
Topping:
3/4 cup all purpose flour
1/2 cup sugar
1/4 teaspoon ground cinnamon

In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press into a greased 9 in. square baking dish. Bake at 350 fro 15-18 minutes or until brown around the edges.
Meanwhile, in a large bowl, combine the sugar, flour and salt. Add eggs; mix well. Fold in rhubarb. Pour over crust.
For topping, combine flour, sugar and cinnamon in a small bowl; cut in the butter until crumbly. Sprinkle over the filling. Bake at 350 for 45-50 minutes or until rhubarb is bubbly. Cool on a wire rack.

Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander but do not press liquid out.

Fiesta Dip

2 cups (16 ounces) sour cream
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies or jalapenos
1 envelope fiesta ranch dip mix
2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese, divided
sliced ripe olive, chopped tomatoes, sliced green onions, shredded lettuce, peppers, and/or black beans
Tortilla chips

In a microwave safe dish, combine sour cream, beans, chilies and dip mix. Stir in 1 cup cheese. Cover and microwave on high for 3 minutes. Stir, and microwave for 2 more minutes or until heated through. Spread on dish for serving, sprinkle with remaining cheese. Top with remaining desired ingredients. Serve with tortilla chips.

Slow Cooker Mexican Chicken

1 can black beans, drained and rinsed
1 can corn or frozen, drained
2-3 frozen chicken breasts
1 jar salsa
cumin, sprinkled on top
chili powder, sprinkled on top

Combine ingredients in crock pot. Cook on low 6-8 hours or on high 3-4 hours.
Shred chicken before serving.

Serve with tortillas or tortilla chips, lettuce or salad, tomatoes, lime juice, cheese, ranch, and any other favorite toppings.

Mandarin Orange and Almond Salad

1 cup sliced almonds
¼ cup sugar
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon white pepper
½ cup vegetable oil
1 head romaine, torn into bite size pieces
1 can (11oz.) mandarin oranges, drained
1 red onion, thinly sliced

Heat small skillet, melt sugar and cook until lightly browned. Stir in almonds and coat with caramelized sugar. Remove from pan, spread on wax paper and allow to cool. Combine next 5 ingredients, beat in oil. Toss together lettuce oranges, onion, and almonds (break apart if necessary). Toss with dressing.

Yields: 4-6 servings.

Note 1: We really like this green salad. I found it on my Fisher almond package and I keep forgetting to write it down before I throw the bag away. Then I have to go back to the store hoping they are still printing it on the back of their package. That is why I am posting it here.

Note 2: We changed it to a Strawberry and Almond Salad and loved it. Just substitute the fresh strawberries for the oranges and then all a little more sugar to the dressing.

Note 3: We never use the red onion, but that is just me!!

Garden Chowder

1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup butter or margarine
1 cup each diced potatoes, celery, cauliflower, carrot and broccoli
3 cups water
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 cups milk
1 tablespoon minced fresh parsley
3 cups shredded cheddar cheese

In a Dutch oven or soup kettle, saute green pepper and onion in butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add the parsley. Just before serving, stir in the cheese until melted.

Decadent Peanut Butter Pie

Prep time: 15 min
Makes: 1 pie (6-8 servings)
Reading in 2 hours

Ingredients:
1 cup creamy peanut butter, plus 2 tablespoons divided
1 (8 oz) package cream cheese, softened
1/2 cup sugar
1 (12 oz) container (4 1/2 cups) frozen whipped topping, thawed and divided
1 prepared chocolate pie crust
1(11.75 oz) hot fudge, spreadable ice cream topping, divided

Preparation Directions:
1- Beat together 1 cup peanut butter, cream cheese and sugar in larg bowl with an electric mixer on medium until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie crust. Using a spatula, smooth mixture to edges of pie.
2- Reserve 2 tablespoons of hot fudge topping in the corner of a resealable food storage bag; set aside. Microwave remaining topping on high for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups) over hot fudge layer, being careful not to mix the two layers.
3- Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag. Cut bag corner and squeeze to drizzle in opposide direction from topping. Refrigerate until ready to serve.

Chocolate Eclairs

1 box whole graham crackers
1 lrg box instant vanilla pudding (mixed)
1 12 oz. cool whip tub
1 can milk chocolate frosting (warm)

Mix the cool whip into pudding. Layer graham crackers in a 9x13 pan. Then add pudding mixture,repeat and top with crackers. Frost with icing and refrigerate till time to serve.